Pumpkin season may be winding down, but in my house, it is ALWAYS pumpkin season and these pumpkin whoopie pies are sure to be a hit with your family!
Pumpkin season may be winding down, but in my house, it is ALWAYS pumpkin season. Two of my children will eat almost anything as long as it has pumpkin in it. I find myself making my pumpkin pancakes for them all year long - even in July!
Luckily, canned pumpkin is available all year long, so I never have to worry about stocking up in the Fall. I have even found some pretty good deals on organic pumpkin online. Now I just buy it buy the case!
So when I decided to make whoopie pies, it just seemed natural to try making pumpkin whoopie pies! (I also made another batch that are more "Christmas-y" for my husband and son - look for those soon!)
I have no idea why a whoopie pie is called a "pie"....it's more of a "cake sandwich", but I guess whoever invented them didn't think "cake sandwich" would sell as well as a "whoopie pie", so we will just go with it!
There are a few ways that you can make these. I DO have Wilton Nonstick 12-Cavity Whoopie Pie Pana whoopie pie pan that I use to make my freezer breakfast sandwiches, but as for making actual whoopie pies with it? I think that they end up being a little too big. Instead, I simply line a cookie sheet with parchment paper and use a medium cookie scoop to drop the batter on the sheet.
The filling is just a twist on the buttercream icing that I have been making for 20 years (recipe coming for that soon!). I added some marshmallow fluff as well as some spices that perfectly complemented the flavors of the pumpkin cakes.
One last thing - while the traditional way to eat these pumpkin whoopie pies may be to eat them at room temperature, I don't like how the filling just oozes out as soon as you bit in to it. Try sticking them in the refrigerator for a bit or, better yet, the freezer. You would be shocked at how delicious it is to "gnaw" on one of these pumpkin whoopie pies when it is frozen!